Jalapeño Black-Eyed Peas

Here’s what you’ll need:

Soup:

• 1 pound dried black-eyed peas

• 6 cups chicken stock

• 4 slices bacon, chopped

• 1 medium onion, chopped

• 1 green bell pepper, chopped

• 1 jalapeño pepper, seeded and chopped

• 1/2 cup Yellowbird Jalapeño Hot Sauce

• 1 teaspoon smoked paprika

• 1/2 teaspoon black pepper

• 2 bay leaves

• Salt, to taste

To Top It Off:
(Optional, but highly recommended)

• Fresh jalapeño slices

• More Yellowbird Jalapeño Hot Sauce

Instructions:

1. Soak the Beans: In a large bowl, combine the black-eyed peas with enough water to cover them by about 2 inches. Soak for at least 8 hours or overnight. Drain and rinse before cooking.

2. Cook the Bacon: In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon, leaving 1-2 tablespoons of bacon grease in the pot. Set the bacon aside for garnish.

3. Sauté the Vegetables: Add the chopped onion, bell pepper, and jalapeño to the bacon grease. Sauté for about 5 minutes, or until softened.

4. Deglaze and Combine: Pour in the chicken stock to deglaze the pot, scraping up any browned bits. Add the soaked and drained black-eyed peas, Yellowbird Jalapeño Hot Sauce, smoked paprika, black pepper, bay leaves, and 3/4 of the crumbled bacon. Stir to combine.

5. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1-2 hours, stirring occasionally. Check for tenderness after 1 hour and continue simmering until the beans are soft and flavorful.

6. Season: Taste and adjust salt as needed (the chicken stock and bacon are already salty). Remove the bay leaves before serving.

7. Serve: Spoon the black-eyed peas into bowls and garnish with the reserved bacon, fresh jalapeño slices, and an extra drizzle of Yellowbird Jalapeño Hot Sauce.

We recommend serving with cornbread or steamed rice to turn these spicy peas into a full-blown feast!